Preheat oven to 325 degrees. Trim away any skin and external fat to 1/4- to 1/2-inch thickness. Place ham fat side up in a sturdy roasting pan. Place ham in the oven; tent with foil. Bake 2 1/2 to 3 hours or about 10 minutes per pound. At 2 1/2 hours begin to monitor the internal temperature of the ham. If it's not 130 degrees, continue to bake and check every 15 minutes.

When it reaches 130 degrees, remove ham from the oven and increase the oven temperature to 400 degrees. Pour the water, stock or apple cider into the bottom of the roasting pan. Carefully score the surface of the ham in a crisscross diamond pattern.

Brush the Dijon over the top of the ham. In a small bowl, combine the pineapple and brown sugar. Using a large spoon, spread a generous layer of the sugar mixture over the top surface of the ham, pressing it down with the back of the spoon. Return the ham to the oven.

Bake about 10 to 15 minutes or until the sugar begins to melt. Sprinkle the gingersnap crumbs over the ham, using a spoon to press the crumbs to form a thick layer. Bake another 10 minutes or until the surface has browned a bit and become crusty. Remove the ham; let it rest and carve as desired.